Fusilli With Corn and Tomatoes

Name: Fusilli With Corn and Tomatoes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons red wine vinegar; 6 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 cup cooked corn kernel (cut from 2 ear of corn); 1 pint cherry tomatoes, sliced in half; 1/4 cup thinly sliced scallions or 1/4 cup one scallion; 1/2 cup chopped yellow pepper; 1/4 cup chopped parsley; 1 lb fusilli or 1 lb other type pasta

Submitted by Bellablue

"This is a great summer dish all on it's own or, served with a tossed salad and garlic bread. Light, easy and delicious. Lovely colors too. I like a yellow pepper but, any kind will do. Even a little hot pepper chopped is nice in this dish. I use whole wheat pasta but, I have also used semolina. Both are yummy for this recipe. I like to soak the scallion in cold water first as, it is a bit strong for me but, others can leave as is. I also remove some of the seeds of the tomatoes after halving them. To cook the corn in the microwave. Leave in husk and cook on high for 5 minutes for two ears."

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Ready In:: 45mins
Ingredients:: 10
Serves:: 4

ingredients

3 tablespoons red wine vinegar
6 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup cooked corn kernel (cut from 2 ear of corn)
1 pint cherry tomatoes, sliced in half
¹⁄₄ cup thinly sliced scallions or 1/4 cup one scallion
¹⁄₂ cup chopped yellow pepper
¹⁄₄ cup chopped parsley
1 lb fusilli or 1 lb other type pasta

directions

In a large bowl whisk together the vinegar the oil and the salt and pepper.
Toss corn, tomatoes, scallion, pepper and parsley together.
In a kettle of boiling salted water cook the fusilli for 8-10 minutes. Drain.
Transfer the fusilli to a bowl and pour both the oil mix and the vegetable mix over the fusilli.
Toss and serve.